104 Braised Meat

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Blade steak lb. lb. .75 kilo
Onion 1 medium 4 oz. 115 grams
Carrot 1 large 4 oz. 115 grams
Bay leaf 1 leaf 1 leaf 1 leaf
Parsley stalks 1 spray 1 spray 1 spray
Thyme 2 sprigs 2 sprigs 2 sprigs
Clarified butter 1 oz. 1 oz. 30 grams
Salt To season To season To season
Black peppercorns To season To season To season
Garlic cloves 2 2 2
Meat stock (for quick method) ½ cup 4 fl. oz. 115 milliliters
You can also add tomato sauce for additional color Flour To dust To dust To dust


Comment on Method

It has been said that there is no difference between braising and pot roasting. They are similar, but a braise should be covered with liquid at the beginning of cookery, not just ¼ to ½ way up as is the case with a pot roast.





Method of Preparation

  1. Tie up bay leaf, parsley, and thyme with a piece of string.
  2. Dry steaks thoroughly.
  3. Heat frying pan to 400°F.
  4. Peel and cut vegetables into ¼-inch-thick slices.
  5. Measure stock and tomato sauce.
  6. Season the flour well with salt and ground peppercorns.